Back to Black

BY TRACIE FRANKLIN

“Sweet Smell of Success” is a deeply personal twist on a Manhattan that honors every person, brand, mentor, and ancestor who shaped my journey—celebrating gratitude, resilience, and generational legacy through spirits that represent opportunity, allyship, sacrifice, and the faith that defines my success.

BY FRANK MILLS

A phrase rooted in Frank’s childhood, Power Up! is a call to awaken life, energy, and self-worth—an exclamation that mirrors Black Lives Matter! in its insistence on the right to live, thrive, and be protected. Grounded in Frank’s Ghanaian heritage and the enduring legacy of Black resilience, this work urges the world to power up now—confront injustice, honor life, and move boldly toward collective prosperity.

BY ANDRA ‘AJ’ JOHNSON

In creating the pop-up’s namesake cocktail, AJ set out to challenge the myths surrounding Black cocktails and Black people alike, using her work to confront bias, honor her community, and declare—through collective creativity and purpose—that Back to Black is about not just survival, but thriving.

BY FRANK MILLS

The 1921 Tulsa Race Massacre destroyed Greenwood—known as Black Wall Street—killing up to 300 people, burning over 1,400 homes and businesses, and erasing a thriving Black community from history for decades, and this cocktail honors the centennial of that loss and resilience through Hal Singer, the last male survivor, celebrating remembrance, endurance, and life rebuilt from ashes.

BY AL THOMPSON

The Door of No Return in Ouidah, Benin, symbolizes the start of the African Diaspora, and this cocktail—featuring peanuts, tamarind, and suya—pays homage to Africa’s rich resources and the people whose forced departure through slavery reshaped cultures worldwide while facing exclusion from the societies they helped enrich.

BY CHRISSY SHEFFEY

Ntozake Shange, celebrated for her groundbreaking works like For Colored Girls Who Have Considered Suicide/When the Rainbow Is Enuf, illuminated the sexism and racism faced by Black women while celebrating their resilience and self-love, leaving an enduring impact on my life and the world that I strive to honor.

BY RICHARD STERLING

The Rosewood Massacre of 1923 saw white mobs—spurred by a false accusation—destroy a thriving all-Black town in Florida, murdering residents, burning homes and churches, and forcing Black women and children to flee into the woods and swamps, a tragedy this cocktail honors in remembrance of their survival, sacrifice, and stolen history.

BY ANDRA ‘AJ’ JOHNSON

Inspired by the Selma Marches and Bloody Sunday of March 7, 1965, this cocktail blends Alabama’s core flavors—peach, blackberry, and pecan—to honor the unbreakable resilience of the Black community and the historic triumph of crossing the Edmund Pettus Bridge on March 25, symbolically slaying the legacy of white supremacy.

BY MICHAEL HOLIDAY JR

Mina draws on Elmina Castle’s history in the Atlantic slave trade, while the Liberate red hibiscus honors West African communal traditions, and the inclusion of Uncle Nearest celebrates those reshaping the narrative and creating opportunities for Black people in the beverage industry.

BY RICHARD STERLING

Being Black in America is a constant negotiation between creativity and survival—fighting to retain voice, history, safety, and dignity in a system shaped by racism and capitalism—while still choosing to uplift future generations by ensuring Black children are seen, supported, and given the tools to thrive beyond what society expects of them.

BY PRINCESS JOHNSON

Princess definitely wanted to use rum from the Caribbean, because that’s her cultural upbringing. Princess also wanted to have a very approachable cocktail. Princess decided to make Royal Haze since it signifies royalty. We as African American need to understand we are all Kings and Queens, always.

BY HAKIM HAMID

Hakim Hamid brings precision, flair, and education to hospitality, captivating guests with expertly crafted cocktails that teach the story behind every ingredient and technique, and now he brings this unforgettable experience to his hometown of Washington, D.C.

BY ANDRA ‘AJ’ JOHNSON

You know, be able to do something great in your life, you're gonna have to realize your failures. You're gonna have to embrace them and figure out how to overcome it. - Dave Chappelle

BY ERIN IVEY

As a woman of color in the male-dominated hospitality industry, Erin faces heightened scrutiny and limited opportunities, which fuels her passion for education and drives her support of the Jackie Robinson Foundation’s mission to close the achievement gap and expand higher education access for children of color.

BY CHRIS MARTINO

Chris views his time in DC’s hospitality scene as a chance to connect with diverse people while navigating the joys and challenges of being Black in America, and through Back to Black, he aims to craft exceptional cocktails that also raise awareness of civil rights injustices locally and globally.

BY KAPRI JOHNSON

Inspired by Emeline Jones, a 19th-century chef whose influence helped shape American cuisine, Kapri strives to create work that endures beyond her lifetime, honoring the lasting legacy of African labor and culture.

BY KAPRI ROBINSON

On May 13, 1985, the Philadelphia government bombed the MOVE organization—founded by John Africa—then allowed the resulting fire to destroy 60 homes, kill 11 people, and leave 250 homeless without accountability for decades, a stark example of state violence used to suppress Black progress and a haunting contrast to the delayed response toward white supremacist terrorism.

A 19-year restaurant industry veteran who has worked every role from dishwasher to managing partner at DC mainstays like Open City, Le Diplomate, and Mussel Bar, continues to craft thoughtful cocktails and exemplary service at Serenata/Zumo while championing diversity through her forthcoming book White Plates, Black Faces and as co-founder of DMV Black Restaurant Week.

A first-generation African-American from Washington, D.C., brings over 11 years of hospitality experience as Co-Founder of DrinkLock Reverse Coasters and Daring Kombucha Cocktails and Beverage Director of Roy Boys, proudly achieving success through his own efforts at numerous acclaimed restaurants and bars.

DC’s 2017 Cocktail Queen with nearly a decade in the local beverage scene, founded Chocolate City’s Best to connect people of color with hospitality opportunities and has gained recognition through cocktail competitions, media features including Good Morning Washington and Washington Post Express, and podcasts highlighting her dedication to community and education.

BY RICHARD STERLING

The Rosewood Massacre of 1923 saw white mobs—spurred by a false accusation—destroy a thriving all-Black town in Florida, murdering residents, burning homes and churches, and forcing Black women and children to flee into the woods and swamps, a tragedy this cocktail honors in remembrance of their survival, sacrifice, and stolen history.

Michael Holiday brings over 15 years of food and beverage experience as managing partner of 600T in Washington, D.C., where he leads operations and curates an evolving cocktail program while advocating for people of color through intersectional, community-driven work. As a co-founder and platform curator, he builds partnerships and networks that elevate marginalized voices and strengthen the industry through education, visibility, and collective opportunity.

Born and raised in the DMV in a Trinidadian household, Princess has spent 12 years in the hospitality industry, discovering her passion for craft cocktails in 2016 and rapidly growing into an award-winning bartender. Now a Brown Bag Cocktail Competition Champion, DC Craft Bartenders Guild member, and entrepreneur, she creates cocktails that are delicious, unexpected, and approachable.

Al Thompson is a Bar Director and Bar Educator from Washington D.C. with 13 years of experience in the bar industry. Al has taught bar professionals and amateurs a like on cocktail creation and history as well as how to elevate and curate cocktail experiences for guests. Al is passionate about the craft of bartending and wants to help facilitate growth in the community.

A Prince George County native and founder of Charismatic Creations, began bartending in 2013 before launching her business in 2017 to create impact beyond the bar through community-centered cocktail and mocktail experiences. Through her Garden to Cocktail mixers and media features on Fox 5 DC and Good Day Washington, she connects people, supports local food access initiatives, and inspires the next generation to dream boldly.

Tracie Franklin’s journey spans global performance and elite hospitality, evolving into a deep passion for whiskey that led her to become a nationally recognized educator, brand ambassador, and award-winning expert, including her role as Glenfiddich’s National Ambassador and 2020 U.S. Scotch Whisky Ambassador of the Year. She now continues that legacy as a Head Distiller Apprentice with the Nearest and Jack Advancement Initiative, advancing inclusivity, education, and innovation within American whiskey.

With experience spanning Washington, D.C., New York, Atlanta, and Chicago, Hakim has collaborated with world-class restaurants, nightlife venues, and hotels, building a reputation for elegant, trend-forward hospitality. Trained in interior design at the Art Institute of Washington, he blends design, education, and global perspective to create unexpected menus and memorable guest experiences.

With nearly 16 years in hospitality, Erin blends her science background with a passion for craft cocktails, discovering the discipline at Ben’s Next Door and refining her skills across top D.C. programs including Lincoln, District Distilling, and La Vie. Grounded in classic technique yet eager to innovate with gin and whiskey, she lives by the belief that curiosity and knowledge go hand in hand.

Chris Martino is a native Washingtonian of Caribbean descent, and has spent the last decade honing his skills behind various DC bars and restaurants. Training as a chef at Johnson & Wales, Martino often makes use of herbs, spices, and molecular gastronomy to fashion his creations; creativity often comes in the form of word play, textures, flavors, history and a host of other sources for Chris.